There’s something magical about smoky corn, creamy chili-lime dressing, and the bold flavors of Cotija cheese, fresh cilantro, and jalapeño all tossed with perfectly cooked pasta. This Mexican Street Corn Pasta Salad is the recipe people actually come back to. Why? Because it fixes the problems most versions don’t. It gives honest timing, step-by-step guidance, and flavor that hits every note. Whether you’re making it for a cookout or meal prep, this dish is more than just a trend. It’s comfort, spice, and freshness in one bowl.
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Mexican Street Corn Pasta Salad
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
Smoky corn, creamy chili-lime dressing, Cotija cheese, fresh cilantro, and jalapeño all tossed with perfectly cooked pasta this is the pasta salad recipe you’ll actually make again and again.
Ingredients
- 2 cups mini bowtie pasta, uncooked
- 3 cups corn (fresh, frozen, or canned)
- 3 green onions, finely diced
- Half a bunch of fresh cilantro, finely chopped
- 1 tablespoon jalapeño, finely diced
- 8 slices cooked bacon, chopped small
- One third cup crumbled Cotija cheese
- 1 large avocado, diced just before serving
- Half a cup black beans, canned, drained, and rinsed
- Half a cup good quality mayonnaise
- Juice and zest from 2 large limes
- Half a teaspoon chili powder
- One quarter teaspoon paprika
- One eighth teaspoon ground cumin
- 1 teaspoon Sriracha or similar hot sauce
- Salt and black pepper to taste
Instructions
- Fill a large pot with 12 cups of water, add a tablespoon of salt, and bring to a boil. Add mini bowtie pasta and cook until just tender. Drain and rinse under cold water until cool. Let dry completely.
- Char corn in a hot skillet with a little oil or butter, letting it sit to brown before stirring. Alternatively, grill corn cobs, then slice off kernels.
- In a small bowl, whisk mayonnaise, lime zest and juice, chili powder, paprika, cumin, and Sriracha. Season with salt and pepper. Chill to develop flavor.
- Finely dice green onions, cilantro, jalapeño. Cook and chop bacon. Rinse black beans. Dice avocado just before mixing.
- In a large bowl, combine pasta, corn, avocado, green onions, cilantro, jalapeño, bacon, Cotija cheese, and black beans. Toss with dressing just before serving.
Notes
For extra punch, sprinkle Tajin before serving. Keep ingredients and dressing separate if prepping ahead. Feta or Parmesan can replace Cotija. Skip bacon for a vegetarian version. Cool ingredients before mixing to prevent a watery salad.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Why This Recipe is the One You’ll Actually Make Again
Most pasta salad recipes promise quick prep but leave you stressed and disappointed. This one doesn’t. It gives you the real timing upfront. From boiling water to cooling the salad, expect about 60 minutes. No surprises, just solid results. That honesty means better texture, deeper flavor, and less last-minute scrambling.
The creamy dressing is a perfect mix of tangy lime, gentle heat, and rich mayo. It’s the kind of sauce people call “addictive.” And this guide isn’t rigid. Want it meat-free? Done. Hate cilantro? Skip it. Want more spice? Add it. Every step is designed to help you succeed and actually enjoy the process.
Ingredients Needed
For the Pasta Salad
- 2 cups mini bowtie pasta, uncooked
- 3 cups corn (fresh, frozen, or canned all work well)
- 3 green onions, finely diced
- Half a bunch of fresh cilantro, finely chopped
- 1 tablespoon jalapeño, finely diced
- 8 slices cooked bacon, chopped small
- One third cup crumbled Cotija cheese
- 1 large avocado, diced just before serving
- Half a cup black beans, canned, drained, and rinsed
For the Creamy Chili-Lime Dressing
- Half a cup good quality mayonnaise
- Juice and zest from 2 large limes
- Half a teaspoon chili powder
- One quarter teaspoon paprika
- One eighth teaspoon ground cumin
- 1 teaspoon Sriracha or similar hot sauce
- Salt and black pepper to taste
How to Make Mexican Street Corn Pasta Salad
1. Cook the Pasta
Fill a large pot with 12 cups of water and add a tablespoon of salt. Bring to a full boil. Add the mini bowtie pasta and cook according to the package directions until just tender. Drain and immediately rinse under cold water until the steam disappears. This cools the pasta quickly and stops it from overcooking. Let it dry completely before mixing.
2. Prepare the Corn
Best Method (Charred in a Skillet):
Heat a large nonstick or cast-iron pan over medium-high heat. Add a small amount of butter or oil, then pour in the corn (no need to thaw if frozen). Let it sit undisturbed for a couple of minutes so it starts to brown. Stir occasionally until most kernels have a bit of char. Set aside to cool.
Alternative Method (Grilled Corn on the Cob):
Brush corn cobs with oil and grill over medium-high heat, rotating until nicely charred. Let cool, then cut off the kernels.
3. Make the Dressing
In a small bowl, whisk together the mayonnaise, chili powder, paprika, ground cumin, Sriracha, lime zest, and fresh lime juice. Season with a quarter teaspoon of salt and a pinch of black pepper. Taste and adjust seasoning as needed. Cover and chill to let the flavors develop.
4. Prep the Vegetables and Add-Ins
Finely dice the green onions, cilantro, and jalapeño. Cook the bacon until crisp and chop into small pieces. Drain and rinse the black beans. Dice the avocado just before mixing to prevent browning. Keeping everything small and even helps the salad mix better and taste fresher.
5. Assemble the Salad
In a large mixing bowl, combine the cooled pasta, charred corn, diced avocado, green onions, cilantro, jalapeño, bacon, Cotija cheese, and black beans. If you’re prepping ahead, hold off on adding the avocado, bacon, and cheese until just before serving. Pour the dressing over the salad and gently toss until everything is coated evenly. Serve right away for the best flavor and texture.
Check out this cheesy, crowd-pleasing side that goes well with street corn dishes.
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Serving and Storage Tips
Add Tajin for Extra Flavor
Right before serving, sprinkle a pinch of Tajin over the top. It adds a tangy, citrusy punch that makes the salad pop. This tip came from a real user and it delivers.
Make it Vegetarian
Skip the bacon and the rest of the recipe stays the same. For a bit of crunch, roasted chickpeas or sunflower seeds are great add-ins.
Swap the Cheese or Herbs if Needed
If Cotija is hard to find, crumbled feta or shredded Parmesan works well. Don’t like cilantro? Just use more green onions or flat-leaf parsley.
Control the Heat
Reduce the Sriracha for a milder taste or add a pinch of cayenne if you want more heat. You can also offer hot sauce on the side for spice lovers.
Presentation Tips
Serve in a large white bowl or layered glass dish to show off the colors. Garnish with lime wedges and extra cilantro for a fresh look.
How to Store and Make Ahead
For best results, store the pasta, vegetables, and dressing in separate containers in the fridge. Combine them just before serving. This keeps everything crisp and fresh. If the salad is already mixed, store leftovers in an airtight container and eat within two days.
Helpful Notes
Pasta Shape Matters
Mini bowties hold onto the dressing better than long or tubular shapes. Other good choices include rotini or shells.
Cool Everything Before Mixing
Warm pasta or corn can melt the dressing and make the salad watery. Always let each part cool before combining.
Dicing Tips
Smaller pieces of vegetables mean more flavor in every bite. Aim for uniform cuts, especially with the jalapeño and onion.
Make Dressing First
Letting the dressing sit for ten to fifteen minutes helps the spices blend. It tastes even better after a short rest in the fridge.
Avocado Timing
Only cut the avocado when you’re ready to serve. If prepping ahead, toss the diced avocado in lime juice and store in an airtight container to slow browning.
Bulk Prep
Doubling the recipe works well for parties. Just remember to keep dressing and toppings separate until serving.
Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad brings together bold flavor and honest instructions in one satisfying dish. From the smoky corn and creamy chili-lime dressing to the sharp Cotija and fresh avocado, every bite hits the right note. It’s not just easy to make, it’s easy to trust. No rushed prep times or missing tips here.
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Tried a twist or made it your own? Tell us in the comments. What ingredient did you add? We’d love to hear your take.
Frequently Asked Questions (FAQ)
How long does this salad last?
Once mixed, the salad stays fresh in the fridge for up to two days. For the best texture, keep the dressing separate until just before serving.
What can I serve with Mexican Street Corn Pasta Salad?
This salad pairs well with grilled meats like chicken or steak. It also works as a stand-alone lunch, especially with a side of tortilla chips or a wedge of lime.
Can I use pre-roasted corn?
Yes, pre-roasted corn works fine. Just drain it well before adding to the salad. If it’s frozen, let it thaw completely and pat dry.
Is it necessary to char the corn?
No, but it adds great flavor. You can also boil the corn along with the pasta if you’re short on time. The salad will still taste great.
If you’re curious about the nutritional breakdown of this flavorful dish, check out the detailed street corn pasta salad nutrition facts to better track your macros and calories.
Disclaimer: This article is provided for informational purposes only and is not intended to substitute for professional medical advice, diagnosis, or treatment.